Spaghetti squash soup with shrimp and lemongrass
Serves 4 to 6
1 medium spaghetti squash (about 3 pounds)
2 cups shell-on medium shrimp
1 lemongrass stalk, tough outer layers removed, tender inner layers thinly sliced
1x 3 inch piece of ginger, peeled, grated
2 garlic cloves, peeled and minced
8 cups low-sodium chicken broth
Freshly ground black pepper
2 green onions, thinly sliced
Cilantro sprigs, sliced serrano chilies, and lime wedges (for serving)
How to make:
Take your knife and carefully pierce the squash all over, this allows the steam to escape from the squash while it cooks. Place on a microwave safe tray, then pop into the microwave and cook on full power for 4 minutes. Rotate and cook for a further 4 minutes, then rotate again and cook for a final 4 minutes. Remove from the microwave and allow to cool for 15 minutes.
While the squash is cooking, peel and devein shrimp, reserving shells. Place shrimp in a medium bowl; cover and chill in the fridge until needed.
Take a medium size saucepan and add the stock along with the shrimp shells, lemongrass, ginger and garlic. Place on the stove over a high heat, bring to the boil then turn down to a simmer, cook for 15 minutes.
Cut the squash in half lengthways and scoop out the seeds; discard. Then take a fork and scrape out the cooked flesh in long strands into a large clean saucepan.
Strain the stock through a fine mesh sieve into the saucepan with the spaghetti squash; discard the solids from the stock.
Place the saucepan on the stove and bring back to a boil, turn down to a simmer, add the shrimp, allow too cook for approx. 2 to 3 minutes, or until the shrimp are cooked all the way through, taste the soup and season if needed.
Divide the soup between four warm soup bowls and top with chopped green onions, sprigs of cilantro and sliced chilies serve with a wedge of lime for squeezing over, enjoy.